Brew23 Taipari 2 - 12/11/19 - Beer Recipe - Brewer's Friend

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Brew23 Taipari 2 - 12/11/19

178 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Rating:
5.00 (1 Review)

Calories: 178 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
Created: Monday November 11th 2019
1.054
1.012
5.4%
51.6
9.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - Ale Malt4.5 kg Ale Malt 37.4 3.05 94.7%
0.25 kg New Zealand - Dark Crystal Malt0.25 kg Dark Crystal Malt 35.4 96.45 5.3%
4.75 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil at 100 °C 90 min 21.68 7.5%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil at 100 °C 90 min 24.64 7.5%
20 g Wakatu20 g Wakatu Hops Pellet 2 Boil at 100 °C 90 min 5.26 10%
50 g Wakatu50 g Wakatu Hops Pellet 3.5 Dry Hop 13 days 25%
50 g Citra50 g Citra Hops Leaf/Whole 11 Dry Hop 13 days 25%
50 g Mosaic50 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 13 days 25%
200 g / $ 0.00
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.52 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.9 L Strike 67 °C 67 °C 75 min
Starting Mash Thickness: 3.14 L/kg
Starting Grain Temp: 68 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 14.9
Mash volume with grains 18.1
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 21.5 L) 20.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 22 L) 24
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24 L) 22
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

Mash start at 0915.
4.5kg Gladfield Ale Malt and 250gms Gladfield Dark crystal malt at 67-68C in 13 litres water.
Sparge start at 1030. Finish 1120. Collect 30 litres.
Fire up gas at 11.00 start 25 Litres collect 5 more. Add Hops in spider ( Citra15, Mosaic15, Wakatu20 ) at 1130. Boil at 1135. Copper coil in at 1225. Flame out at 1303, cooling start 1305. New double coil cooling seems a lot more efficient - after an hour outlet tubing not quite as cool as inlet - pretty close.
Start run off into SS26 fermenter at 1420.
Collect 22Litres OG 1052-54 at 2 C= 78=80% mash efficiency.
Hydrate yeast ( Mangrove Jack M36 Liberty Bell ) for 1.5 hours and pitch at 1645 at 22C. Go Taipari No2.
Wednesday 13th 1000 light bubbling every 6-10 secs. At 1700 bubbling more active.
Thursday 14th Bubbling every 3-5 secs.
Sunday ( away since Thurs ) bubbling appears to have largely stopped. Raise temp to 22c for Diacetyl rest. Tasting good.
Wednesday 20thstill tastes very good. Collect yeast for future use. Add 50/50/50gms Citra, Mosaic, Wakatu as Dry Hop. Drop temp to 19C.
Sunday 24th 18.5C tastes good and looking fairly clear.
Friday 29th - tastes good Drop Temp to 5C.
Monday 2 December Gravity 1012 so ABV = 5.25 - 5.5%.
Bottle 24x750ml and 4x500ml and 1 3/4 fill 500ml = 20.4L Total.

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  • Last Updated: 2020-05-19 04:53 UTC